Ingredients
- 300g plain flour
- 225g caster sugar
- 1 ½ bicarbonate soda
- Pinch of salt
- 100ml milk
- 100ml Greek yogurt
- 3 eggs, beaten
- 5 tbsp sunflower oil
- 1 tbsp vanilla extract
- 150g frozen raspberries
- 100g white chocolate chips
Makes 12 Muffins
Baking time: 10-30 minutes
Prep time: <30 minutes
Method
- Preheat the oven to 190C/180C Fan/Gas 5 and line a 12-hole muffin tin with paper cases.
- Sift the flour, sugar, bicarbonate of soda and salt into a large bowl and mix to combine.
- Whisk the milk, soured cream, eggs, sunflower oil and vanilla together in a jug or bowl until well combined.
- Pour the milk and egg mixture into the dry ingredients and mix, using a large metal spoon or spatula, until just combined. Add the frozen raspberries and chocolate chips and mix until only just combined – do not over-mix or the raspberries will break up.
- Spoon the mixture into the paper cases. Bake for about 25 minutes, or until the muffins are well risen and golden brown.
- Transfer to a wire rack to cool. Best eaten on the day of making.
